The evening’s menu promises an exquisite culinary experience, beginning with a selection of elegant canapés. Guests will delight in Kaviari Baeri caviar from France, served on delicate blinis with crème fraîche and chives, alongside the rich flavours of Jamon Iberico crostini with pan con tomate. These appetizers are perfectly complemented by the refined Mirabel Blanc de Noir 2019 from the Okanagan Valley, a sparkling wine with a delicate mousse and notes of red berries and toast.

For the first course, a refreshing tuna tartare is presented with tare sauce, nori chips, scallions, breakfast radish, and sesame seeds. This dish is expertly paired with three exceptional wines. The Agrapart Champagne Grand Cru Vénus Brut Nature Blanc de Blancs 2008 offers bright acidity and a mineral backbone, enhancing the freshness of the tuna. The Kistler Chardonnay Stone Flat Vineyard 2016, with its rich, creamy texture and notes of tropical fruits and vanilla, provides a luxurious contrast. The Domaine de Montille Meursault 1er Cru Les Perrières 2019 adds complexity with its vibrant acidity, citrus notes, and a hint of oak.

The second course features succulent grilled New Zealand lamb chops with sautéed chanterelles, toasted walnuts, and lamb jus. This savoury dish is complemented by Domaine G. Roumier / Christophe Roumier Chambolle-Musigny 1er Cru Les Cras 2011, a Burgundy with silky tannins, red fruit flavours, and earthy undertones that marry well with the lamb and mushrooms. The Occidental Pinot Noir Occidental Station Vineyard Cuvée Catherine 2012 offers a bright, elegant profile with notes of cherry, raspberry, and subtle spice, enhancing the lamb’s flavours.

For the third course, diners will indulge in a decadent 60-day Canadian prime dry-aged ribeye, served with raviolo muggelani (potato and sage), French beans, and foie-infused demi-glacé. This hearty dish is paired with the opulent Tenuta dell’Ornellaia Bolgheri Superiore Ornellaia 2006, a Super Tuscan blend with deep flavours of blackberry, plum, and hints of tobacco and leather. The Château Latour à Pomerol 1998, with its rich, velvety texture and notes of dark fruit, truffle, and cedar, complements the ribeye beautifully. The distinguished Château Pichon-Longueville Baron Pauillac 1990, known for its powerful structure and complex layers of blackcurrant, cedar, and spice, rounds out this course.

The evening concludes with a sublime dessert, paired with the legendary Château d’Yquem Sauternes 1976. This renowned dessert wine, with its luscious sweetness, notes of apricot, honey, and caramel, and a long, balanced finish, offers a perfect and luxurious end to an unforgettable dining experience.